Mongolian Beef

Steps

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1. 1
   Prepare the ingredients: slice 4 pieces of ginger, mince 4 cloves of garlic, cut bell pepper into strips, separate the stems and leafy parts of the green onion, slice the onion into separated layers for even cooking, and keep the dried chili whole or chop finely depending on spice preference.
   ▶ ≈0:31
2. 2
   Slice the beef against the grain to ensure tenderness. Marinate the beef in a mixture of soy sauce, oyster sauce, dark soy sauce, sugar, baking soda, cornstarch, black pepper powder, and water until most of the liquid is absorbed. Finish by adding sesame oil and cooking oil to the marinade.
   ▶ ≈1:29
3. 3
   Make the cornstarch slurry: mix cornstarch with cold water and stir until the cornstarch is completely dissolved.
   ▶ ≈2:21
4. 4
   Heat oil in a hot pan over medium-high heat. Once the oil is hot, add a pinch of sugar and salt, then immediately add the onion and bell pepper strips. Stir-fry for about 30 seconds to remove the raw taste, then remove from the pan and set aside.
   ▶ ≈2:38
5. 5
   Add more oil to the pan if needed, then add ginger slices and let them sizzle briefly to release flavor. Add the marinated beef, spread it out, and sear until the bottom is lightly golden brown. Flip the beef, then add the green onion stems, dried chili, and minced garlic, tossing to mix.
   ▶ ≈3:11
6. 6
   Season with oyster sauce, dark soy sauce, and rice vinegar, continuing to stir-fry until the beef color is even. Pour in the cornstarch slurry (stir it first to ensure the cornstarch is well mixed), which will quickly boil and thicken into a sauce.
   ▶ ≈3:43
7. 7
   Once the sauce thickens, return the cooked onion and bell pepper to the pan along with the green onion leafy parts and black pepper powder. Toss everything together briefly to combine, then serve over rice.
   ▶ ≈4:25